CarneAtlas

Eye of roundvsTopside

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Both are lean cuts from the round suited to slow roasting and thin slicing, but eye of round is more cylindrical, even leaner, and slightly tougher than top round.

Eye of round
Beef · Round

Eye of round is a very lean, cylindrical muscle from the center of the round. It has little fat or marbling and can be quite tough, but has good beefy flavor. It is best…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Topside
Beef · Round

Top round comes from the inside of the rear leg, one of the leaner muscles on the animal. It has a mild flavor and firm texture that can be tough if overcooked. It is best…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

Names by country

CountryEye of roundTopside
🇺🇸United StatesEye of roundTop round
🇬🇧United Kingdom—Topside
🇫🇷FranceRond de gîteTende de tranche
🇪🇸SpainRedondoTapa de cadera
🇦🇷ArgentinaPecetoNalga
🇲🇽Mexico—Tapa de aguayón
🇵🇹PortugalLagartoPojadouro
🇧🇷BrazilLagartoCoxão mole
🇮🇹ItalyGirelloFesa
🇩🇪GermanySchwanzrolleOberschale

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